Blackberry Lemon Bread

This buttery blackberry lemon bread is made with fresh lemon zest, lemon juice, and is loaded with fresh blackberries. It is covered in a blackberry and lemon glaze. You only need 10 ingredients to make this moist lemon blackberry bread!

A blackberry lemon loaf sliced, it has a pink glaze and is topped with blackberries.

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This post was originally published in July 2021. It has been revised with an improved recipe and new pictures.

I love a loaf cake that is made with simple ingredients. This blackberry lemon bread is based off of my marble loaf cake recipe. This recipe though uses a food processor instead of an electric mixer, though you could also use a large blender!

If you've got a bunch of blueberries at home though, try my blueberry pound cake.

Tell me about this recipe!

This blackberry lemon loaf is super soft and moist because of the sour cream in the batter. I love using sour cream instead of milk in my pound cakes because it gives you a delicious tang!
The sugar is put in the food processor with the lemon zest, this allows the oils of the lemon zest to be released. This is how you make lemon sugar, and will give you a sweet lemony bread.
No need to cream butter for this recipe, instead melted butter is added to the batter.
You only need 10 ingredients to make this bread, plus you probably have all the ingredients already in your pantry.
I've drizzled my loaf in a blackberry and lemon glaze which is very simple to make, but the cake also tastes delicious without a glaze.

Ingredient Notes

All the ingredients needed for blackberry lemon bread weighed out in small bowls.

Butter: I always use European style butter in my baking. European butter has a higher butterfat content, making it richer and creamier.
Blackberries: make sure to use juicy blackberries that are in season, if it isn't blackberry season though you could substitute in raspberries or blueberries! Make sure to cut your blackberries into quarters and toss them with 1 tablespoon of flour so they don't sink.
Sour Cream: sour cream makes loaf cakes so moist and rich, but you could substitute in an equal amount of Greek yogurt.
Flour: I'm using all purpose flour in this recipe, known as plain flour in Europe.

How to make this recipe:

Steps 1 and 2 of blackberry lemon bread baking process. — One

Step One: Preheat your oven to 325 degrees. Generously butter a 8.5x4.5 inch loaf pan and line with parchment paper. Chop up your blackberries, either into quarters if they are small blackberries, or into eighths if they are large. Toss them with 1-2 tablespoons of flour. By chopping them up small and tossing in flour, it'll help the berries not sink to the bottom.

Step Two: In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

Steps 3 and 4 of blackberry lemon bread baking process.

Step Three: In a food processor, or in a blender, blend your sugar with your fresh lemon zest. Blend until the sugar takes on a light yellow color.

Step Four: Stop the food processor, and add your wet ingredients - melted butter, sour cream, vanilla extract, 3 large eggs, and lemon juice. Turn your food processor back on and combine.

steps 5 and 6 to make blackberry lemon bread. — Five

Step Five: Pour your wet ingredients into your dry ingredients, and use a rubber spatula to fold everything together. Fold until you no longer see streaks of flour and make sure to scrape the sides of the bowl. Then fold in your chopped blackberries.

Step Six: Pour batter into the prepared loaf pan. Even out the top using a small offset spatula, then tap on the counter a few times to get rid of any air bubbles. Bake for 1 hour and 20 minutes, a tester should come out with a few crumbs and the bread should be a golden brown. Let it cool for 10 minutes in the pan, then lift it out and let it cool completely on a wire rack.

A loaf cake on parchment paper covered in a pink glaze and blackberries. — Seven

Recipe Tips & Tricks:

I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
If you aren't weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. If you use too much flour, then you won't have those delicious moist crumbs!
Make sure all of your ingredients, including the sour cream, are at room temperature before you start baking.
If your loaf cake is browning too much in the oven, cover it with aluminium foil.
Your blackberry loaf should be completely cool before you pour the glaze on top of the bread, otherwise the glaze won't stick to the cake.

Frequently Asked Questions

What type of pan should I use?

My favourite type of pan for pound cakes is a loaf pan or a pullman loaf pan. I make sure to use pans that are a lighter metal, as darker metals will cook the sides and bottom faster, making them darker than the rest of your loaf. If you only have a 9x5 pan, you can bake it in there but you might need slightly less baking time.

Can I use different berries?

Yes you can use other fresh berries, though I would not use strawberries as they hold a lot of moisture.

How do I store it?

Keep it wrapped up in plastic wrap at room temperature for up to 4 days.

Can I freeze it?

Yes! Slice up the loaf and wrap each one in plastic wrap. When ready to eat, take out of the freezer and let it thaw overnight in the fridge.

My glaze is too thick/runny

If you find your glaze is too thick, add a bit more heavy cream to it! If the glaze is too runny, add some more sifted powdered sugar.

Three slices of lemon blackberry bread on top of each other on parchment paper.

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Have you made this recipe? Make sure to tag me on Instagram @alpineella and leave a review below if you have! If you want more baking ideas, you can follow me on Pinterest.